Selection of charcuterie

At first sight, Terroirs – a small French wine bar and restaurant – would not appear to hold the secret to anything special. But the moment you enter this homely eatery, you know you will be treated to a dining experience that will resonate with you, for its simplicity belies a Gallic menu filled with some flavoursome, earthy eats. Its head chef is Ed Wilson, whose CV reads with time at Orrery, The Wolseley, Galvin Bistro de Luxe and Sonny’s. Not all dishes work, but those that do are simply superb. And the pricing is surprisingly reasonable given its location in the West End.

But my biggest disappointment with it is that the food has the potential to defeat you. Take the example of my first visit to Terroirs. By the time the two of us had finished the platter of charcuterie and two side plates, we couldn’t make it to the main course for we were already full. How was this possible? And here I was, thinking that I was something of an eating machine with a limitless capacity to chow my way through each course. Fearing that I would be unable to provide a well rounded opinion without having sampled the mains, I gladly went back again. Or at least that was my excuse. Therefore this write-up is based on two separate visits, both within two weeks of each other.

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